YOGURT BANANA BREAD RECIPE

Yogurt Banana Bread is the BEST banana bread recipe ever! Made with yogurt and ripe bananas, it’s super easy to make, light, moist & has the best flavor.

Yogurt Banana Bread is an absolutely delicious banana bread recipe that we’ve deemed the BEST banana bread ever. The recipe comes together really quickly and makes one perfectly sweet, light bread with lovey banana flavor. The bread isn’t dense and looks as great as it tastes! I used “banana cream pie” yogurt in the recipe, but you’re welcome to use whatever type of banana yogurt you’d like to! If you can’t find banana yogurt, you can use vanilla yogurt, but try your best to use banana yogurt as it adds a lovely flavor.

The recipe calls for 2 ripe bananas, but I also like to top it with several more banana slices, then a dust of cinnamon sugar. It looks gorgeous and adds even more banana flavor.

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How can I ripen bananas quickly?

Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:

Ripen bananas in the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Place bananas peel and all on the parchment and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.

Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the Yogurt Banana Bread recipe.

How do you make banana bread moist?

I’ve tried many, many, MANY recipes for banana bread over the years and have yet to post a recipe- UNTIL NOW! Part of what makes this recipe so incredible is that it uses yogurt. Adding yogurt gives banana bread the best flavor and the perfect moist, tender consistency. You’ve GOT to try it!

How long does it take to bake Yogurt Banana Bread?

A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.

Did your banana bread sink in the middle?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

This sounds like a moist and delicious banana bread, one of my favorite quick breads when I have too many ripe bananas. The addition of the yogurt is brilliant! I’ve used yogurt in cakes but never thought about using it in my banana bread. Duh? Will definitely have to try your version.